Rawa Upma

Ingredients : => 250 gm semolina => 650 ml water => 75 gm ghee => 5 gm mustard seeds => 2 gm black gram dal => 2 gm bengal gram dal => 100 gm onions => 5 gm green chillies => 25 gm cashew nuts => 2 gm curry leaves salt Garnishing: => Coriander leaves => Fresh grated coconut Method => Boil water. => Slice onions and cut the chillies lengthwise. => Heat a deep pan with ghee. Add mustard, when crackling add the dals and sauté until golden. => Add onions, curry leaves, cashew nuts and green chillies. When […]

Chewy Oatmeal Cookies Recipe

Ingredients => 1 cup butter, softened => 1 cup sugar => 1 cup packed brown sugar => 2 eggs => 1 tablespoon molasses => 2 teaspoons vanilla extract => 2 cups all-purpose flour => 2 cups quick-cooking oats => 1-1/2 teaspoon baking soda => 1 teaspoon ground cinnamon => 1/2 teaspoon salt => 1 cup each raisins and chopped pecans => 1 cup (6 ounces) semisweet chocolate chips Directions => In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. => Combine the flour, oats, baking soda, cinnamon and salt; […]

Olive Lover’s pasta

Ingredients : => 1 jar (1 lb. 10 oz.) Ragu® Robusto!® Pasta Sauce => 1 package (12 oz.) tri-color pasta twists, cooked and drained => 1 cup sliced assorted pitted olives => 2 Tbsp. grated Parmesan cheese Preparation 1. Heat Pasta Sauce in 2-quart saucepan over medium-low heat. To serve, toss hot pasta with sauce and olives, then sprinkle with cheese.

Spaghetti Alio Olio Paperoncino

A quick and easy meal. Spaghetti with some garlic, chillies and olive oil. Ingredients : => 100 gm spaghetti => 8-10 cloves garlic, sliced => 1/2 tsp chilli flakes => 10 gm salt => 1 Tbsp olive oil => Some dried herbs, optional Method => Boil the spaghetti in a liter of water with some salt. => Saute the garlic in some extra virgin olive oil. => Add the chilli flakes. => Quickly put in the spaghetti with a little bit of the cooking water. => Just toss once or twice, lightly saute.

Whole Wheat Pasta in Mushroom Sauce

Chef Ritu Dalmia cooks a delicious whole wheat pasta with mushrooms and white wine. Ingredients : => 50 gm shitake mushroom-soaked in warm water for 15 minutes => 100 gm fresh mushroom-sliced => 1 Tbsp chopped onion => 1 clove garlic => 1 Tbsp fresh thyme or fresh parsley, chopped => 30 ml white wine => 100 gm whole wheat pasta-penne or linguine => Salt and pepper for seasoning Method => Put the pasta in boiling salted water for the time specified on the packet. Whilst the pasta is boiling prepare the sauce. => In a heavy bottomed saucepan, saute […]

 

Chicken in Lettuce

Chicken in Lettuce

Ingredients :
=> 350 gm chicken breast – boned and skinned
=> Salt to taste
=> 1 egg white
=> 1 Tbsp corn flour
=> 2 Tbsp oil
=> 1/2 tsp five spice powder
=> 200 gm bean sprouts
=> 1 shredded bell pepper
=> 3-4 Tbsp stock
=> 12 lettuce leaves

For the sauce:
=> 4 tomatoes – peeled, seeded and chopped
=> 1 Tbsp tomato ketchup
=> 1 tsp soya sauce
=> 1 tsp sesame oil
=> 1/2 tsp roasted sesame seeds
=> 1 Tbsp chopped spring onions
=> 1 tsp chopped garlic
=> 1 Tbsp vinegar
=> 1 Tbsp chopped coriander
Chicken in Lettuce

Method

=> Slice chicken into slivers.

=> Mix with salt, egg white, corn flour and five spice powder.

=> Heat oil, stir-fry chicken until lightly colored.

=> Remove from pan and drain.

=> Add bean sprouts to the oil, followed by bell peppers.

=> Heat through over a fast flame.

=> Stir in chicken. Season. Moisten with stock.

=> Place a spoonful over each lettuce leaf.

=> Roll into a parcel and serve.

To prepare the sauce:

=> Combine all ingredients and serve with the lettuce parcels.

Masaledar Chicken Lollipop

Masaledar Chicken Lollipop

Ingredients :
For the masala:
=> 8 guntur chillies
=> 6-7 boriya mirch
=> 1 inch knob of ginger, bashed
=> 5-6 cloves of garlic
=> 2 green chillies
=> 2 tsp cumin
=> 1 tsp fennel
=> 5-6 peppercorns
=> 1 stick cinnamon
White pepper, a pinch
=> 4 cloves
=> 15 curry leaves
=> 1 tsp coriander seeds
Handful of coriander leaves
=> 1 tsp turmeric
=> A pinch of sea salt
=> 1-2 tsp oil

For the chicken:
=> 8-10 chicken lollipops with the skin
=> 1 tsp turmeric
=> Salt, to taste
=> 1-2 tsp red chilli powder
=> 2 tsp oil + Oil to sear the lollipops
=> Sugar, a pinch

For the base:
=> 2-3 tsp oil
=> 2 tsp mustard seeds
=> 7-8 curry leaves
=> 1/2 onion, julienne
=> 1 1/2 Tbsp masala
=> 3 tsp tamarind paste
=> 1 tsp jaggery powder
=> Juice of 1/2 lemon
=> Coriander leaves, to garnish
Masaledar Chicken Lollipop
Method

For the masala:

=> Dry roast all the ingredients together in a pan for a minute.

=> In a mortar and pestle pound together all the ingredients.

=> Transfer this in the blender and make a fine paste.

For the chicken:

=> Marinate the chicken lollipops with turmeric, salt, red chilli powder and 2 tsp oil.

=> In a saucepan add a little oil and sear the lollipops from all sides till they are half cooked.

=> Add sugar and cook some more.

For the base:

=> Add refined oil in the pan followed with mustard seeds, few curry leaves and onion. Bhuno them well together.

=> Add the masala and chicken lollipop into the base and saute them well together.

=> Add tamarind extract, jaggery and water. Mix them well and cover the top.

=> Add little lemon. Toss well and cook till chicken is well done.

=> Garnish with coriander leaves.

Chicken Manchow Soup

Chicken Manchow Soup

Ingredients :
=> 1 cup cooked chicken pieces
=> 4 cups chicken stock
=> 1 tsp ginger-finely chopped
=> 1 tsp garlic-finely chopped
=> 1 tsp green chilies-finely chopped
=> 1 Tbsp coriander leaves-finely chopped
=> 2 Tbsp French beans-finely chopped
=> 2 Tbsp carrots-finely chopped
=> 2 Tbsp cabbage-finely chopped
=> 2 Tbsp capsicum-finely chopped
=> 2 Tbsp mushrooms-finely chopped
=> 2 spring onions-finely chopped
=> 1 tsp pepper
=> 1 Tbsp soya sauce
=> 4 Tbsp cornflour mixed with 1 cup water
=> 2 stems of spring onion
=> 3 Tbsp oil salt as required
Chicken Manchow Soup
Method

=> In a pan, stir fry the ginger, garlic, coriander leaves and green chilies for about 2 minutes.

=> Add all the vegetables, pepper and salt and continue to stir-fry for 2 more minutes.

=> Add the cooked chicken to the vegetable mixture and mix well. Add the soy sauce, chicken stock and salt.

=> Let it boil, reduce the heat and add the cornflour mixed with water and stir constantly till it thickens slightly.

=> Remove from heat and serve immediately.

=> Garnish with spring onion stems.

Coorgi Gawti Chicken

Coorgi Gawti Chicken

Ingredients :
To marinate the chicken:
=> 1/2 kg chicken
=> 2 tsp turmeric powder
=> 2 tsp chili powder
=> 1 tsp salt
=> 1 Tbsp oil

For the masala paste:
=> 10-12 cloves
=> 1 cinnamon stick
=> 1 Tbsp black peppercorns
=> 1 Tbsp cumin seeds
=> 1 Tbsp coriander seeds
=> 1 Tbsp ginger
=> 9 garlic cloves
=> 5 green chillies
=> 10-12 curry leaves
=> 1 cup grated coconut

To sear the chicken:
=> 1 tsp oil

For the base:
=> 1/2 Tbsp oil
=> 1 tsp mustard seeds
=> 1 tsp fenugreek seeds
=> 4 guntur chillies
=> 1 medium onion, julienne
=> Add the masala pasteplus a little water
=> 2-3 tomatoes, chopped
=> Salt, to taste
=> 1 tsp sugar
=> 4 tsp tamarind extract
=> 4-5 figs
=> Water

Coorgi Gawti Chicken
Method

To marinate the chicken:

=> In a bowl add the chicken. Sprinkle turmeric powder, chili powder, salt and oil. Coat the chicken pieces thoroughly with it.

=> Keep aside for 10-15 minutes.

For the masala paste:

=> In a pan dry roast cloves, cinnamon, peppercorns, cumin, coriander seeds, ginger, garlic cloves, green chillies, curry leaves and coconut for 4-5 minutes.

=> Grind it into a fine paste. Keep aside.

To sear the chicken:

=> In a non-stick pan brush 1 tsp oil. Place the marinated pieces of chicken and sear them till a nice caramel color is obtained from both sides. Do not turn over the chicken pieces too often. Searing the chicken helps to seal in the juices. This way, the chicken will retain it’s moisture when cooked.

For the base:
=> Add the masala paste, plus a little water to loosen it up a bit.

=> Add the tomatoes, salt and sugar. Cook till the tomatoes leave the oil from sides.

=> Now add the chicken and tamarind extract. Add a little water.

Chicken Korma with Sheermal

Chicken Korma with Sheermal

Ingredients :
-> 1 whole chicken
-> 1/2 bowl ghee
-> 3 sliced onions
-> 3-4 tsp crushed garlic
-> 5-6 tsp coriander powder
-> 3 tsp red chilli powder
-> Salt – to taste
-> 2-3 cinnamon
-> 4-5 green cardamoms
-> 1-2 black cardamoms
-> 3-4 cloves
-> 2-3 jaifal and javitri
-> 1 tsp gol mirch
-> 1/2 tsp jeera
-> 400-500 gm dahi
-> 6-7 kaju
-> 1/2 tsp garam masala
-> 1 tsp kevar
Chicken Korma with Sheermal
Method

-> Heat ghee in a deep dish, brown the onions, remove from dish and keep aside.

-> In the same dish, add the chicken, garlic, coriander powder, salt and red chilli powder while stirring.

-> Now add all the other masalas, mix well and keep it covered for some time.

-> While it is cooking crush the crispy browned onions and add them to the chicken along with the dahi.

-> Cover and cook on slow fire for about 20 minutes.

-> Now add the kaju, garam masala and kevar.

Fried Boneless Chicken

Fried Boneless Chicken

Ingredients :
=> 350 gm boneless chicken – diced
=> 1 egg – slightly beaten
=> 1/2 cup corn flour
=> 1/2 tsp garlic paste
=> 1/2 tsp ginger paste
=> Oil
=> Salt- to taste
Fried Boneless Chicken
Method :

=> Mix together the chicken, egg, corn flour, garlic and ginger paste, salt and enough water so that the chicken pieces are ‘coated’ with the batter.

=> Keep aside for 1/2 hour.

=> Heat the oil and deep fry the chicken pieces over high heat to begin with and then lower the heat till chicken is cooked through.

=> Drain on absorbent paper and serve.

Chicken Nizami

Chicken Nizami

Ingredients :
-> 2 inch piece of cinnamon
-> 1 Tbsp hot milk
-> 1/4 cup oil
-> 1 medium onion-chopped
-> 1 tsp ginger-garlic paste
-> 2 bay leaves
-> 1 1/2 kg chicken-cut into 8 pieces
-> 1/2 cup water
-> 4 green chillies
-> 1/4 cup coconut-soaked in 1/2 a cup of hot water
-> Coriander leaves-roughly chopped
-> 4 Tbsp yogurt-whipped
-> 1/4 tsp saffron
-> 4 Tbsp cream-whipped

Grind together:
-> 1 tsp cumin seeds
-> 1 tsp poppy seeds
-> 3 cardamoms
-> 4 cloves
-> 10 dried red chillies
-> 1/4 tsp turmeric powder
-> 2 Tbsp desiccated coconut
Chicken Nizami
Method

-> Grind all the ingredients from cumin seeds to the cinnamon to a fine paste.

-> Extract the milk from the soaked coconut and set aside.

-> Heat the saffron for 2 seconds, crush it, and then soak in hot milk.

-> Heat oil and fry the onions till it is golden-brown.

-> Add the ginger-garlic paste and fry for a couple of minutes.

-> Add the ground paste and bay leaves. Let it simmer for 5 minutes.

-> Add the chicken pieces and 1/2 a cup of water and continue cooking, for approximately 20 minutes, over a low heat.

-> When the chicken is almost cooked, add the coconut milk, green chillies, coriander leaves and yogurt.

Ayam Goreng

Ayam Goreng

Ingredients :
=> 1 cup bone-less chicken
=> 2 Tbsp chopped onions
=> 1 tsp chopped garlic
=> 1/2 cup diced vegetables
=> 1/2 cup chicken stock
=> 1 tsp sambal paste
=> 1 Tbsp sweet soya sauce
=> Salt – to taste
=> Pepper – to taste
=> Oil
=> Fried onions – to garnish
=> Parsley – to garnish
Ayam Goreng
Method

=> Heat oil in a pan and fry the chicken.

=> Once done, keep the chicken aside.

=> Now add the vegetables in a pan, saute and then add the stock. Mix well.

=> Add the sambal paste and soya sauce. Cook for few minutes.

=> Season with salt and pepper.

=> Add the chicken to this mixture and mix well.

=> Serve garnished with sweet soya sauce, fried onions and parsley.

Lemongrass Chicken

Lemongrass Chicken

Ingredients :
=> 4-5 chicken legs
=> Juice of 1-2 lemons
=> 1 tsp ginger paste
=> 1 tsp garlic paste
=> Salt – to taste
=> Pepper – to taste
=> 2 tsp honey
=> Oil – for shallow frying
=> 4-5 Tbsp water
=> A bunch of fresh lemon grass
Lemongrass Chicken
Method

=> Marinate the chicken in lemon juice, ginger paste, garlic paste, salt and pepper.

=> Heat some oil in a non stick pan, add the chicken marinade and stir for a few minutes.

=> Drop in the lemon grass, mix and add the water.

=> Cover and simmer for about 20 minutes or till chicken is done.

=> Now add the honey, mix well and cover again for a few minutes.

=> Serve the chicken with a lemon wedge.

Chicken Saagwala

Chicken Saagwala

Ingredients :

=> 1 chicken – cut into pieces

=> 1/4 cup oil

=> 3 cups pureed spinach

=> 1 tsp cumin seeds

=> 1 bay leaf

=> 1 tsp finely chopped ginger

=> 1 tsp finely chopped garlic

=> 1/2 cup onions – grated

=> 1/4 cup tomato puree

=> 2 tsp salt

=> 1/4 tsp garam masala

=> 1/2 tsp powdered red pepper

=> 1 tsp powdered coriander seeds

=> Cream for garnish
Chicken Saagwala
Method

=> Heat the oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown.

=> Add onions and saute till soft.

=> Add the chicken over high heat and turn around till opaque.

=> Lower the heat and let it cook, stirring a few times, till tender.

=> Add tomato puree and stir fry till fat separates.

=> Add the salt, garam masala and the red pepper and stir till well mixed.

=> Add spinach and saute for 2-3 minutes.

=> If you want a thinner gravy, add a little water and cook some more.

=> Turn around a few times and serve hot garnished with the cream.